In a large skillet, combine the peach jam, ketchup, Worcestershire sauce, and 3 tablespoons of water. Cook over medium-high heat, whisking frequently, until the mixture thickens, approximately 5 minutes. Stir in the apple cider vinegar, followed by the butter, adding a few pieces at a time. If the sauce becomes too thick, thin it with additional water. Remove from the heat and cover to keep warm.

Prepare the green beans by placing them in a microwave-safe bowl. Add a splash of water and season with salt and pepper. Cover the bowl with plastic wrap, ensuring it is pierced to allow steam to escape. Microwave for 8 to 10 minutes or until the beans are tender.

In a separate bowl, whisk together 1 cup of the instant flour, baking powder, egg white, 1/2 cup water, and the remaining Worcestershire sauce. Add extra water, if necessary, to achieve a smooth, slightly thick batter. Place the remaining 1/2 cup of flour in a shallow dish for dredging.

Heat vegetable oil in a large skillet over medium-high heat until it reaches 375°F on a deep-fry thermometer. Dredge each pork chop in the flour, then dip it into the batter. Fry the pork chops, cooking for 3 to 4 minutes per side, until golden and crispy. Transfer to paper towels to drain excess oil.

Serve the crispy pork chops with the peach sauce and tender green beans for a delicious, well-rounded meal.